Salmon And Spinach Terrine

Directions

1. 1
   Preheat the oven to 350°F
2. 2
   Blanch the spinach in boiling salted water until the leaves are limp, 1 to 2 minutes. Drain and plunge into cold water; drain again and squeeze spinach dry.
3. 3
   Transfer the spinach to a blender or food processor and add the cod, bread crumbs, eggs, and cream or half-and half and process until smooth.
4. 4
   Line an 8 by 3-3/4 by 2-1/2 inch glass loaf pan with aluminum foil and brush lightly with cooking oil.
5. 5
   Spoon half the spinach mixture into the pan. Cut the salmon into 1/2 inch thick crosswise slices.
6. 6
   Lay the slices of salmon on top of the spinach mixture and sprinkle with nutmeg, salt, and pepper.
7. 7
   Spoon the remaining spinach mixture over the top.
8. 8
   Cover with another piece of greased foil, place the loaf pan in a baking dish, and add hot water to come two thirds up the sides of the loaf pan.
9. 9
   Bake for 1-1/4 hours.
10. 10
    Remove both pans from the oven and let the terrine cool in the water bath for 2 to 3 hours.
11. 11
    Remove from the water bath and refrigerate for at least 12 hours or up to 24 hours.
12. 12
    To serve, loosen the sides of the terrine with a warm knife and unmold onto a serving plate.
13. 13
    Cut into 8 slices and serve over a bed of mixed greens garnished with cherry tomatoes.